Peerkangai chutney (Ridge gourd chutney)

Peerkangai chutney is a dish of inner parts of Tamil nadu. Peerkangai is fiber-rich vegetable. My mom will prepare this chutney in two different ways , both will be good enough to eat.
Ingredients

• Peerkangai (Ridge gourd)- 1 small size
• Vengayam (Onion)Chopped -1 small cup
• Thakkali (Tomato) - 2 nos
• Puli   (Tamarind)  - very small piece
• Pachchamilgai (Green mirchi) - 4 nos
• Segappu milagai (Redmirchi) - 1 no
• Salt - to taste
• Perungayam (Asafoetida) - a pinch
• Karuvepillai (Curry leaves) - for seasoning 
• Oil - a little amount
  

Procedure: I    (without skin)
- Wash the Peerkangai and remove the skin and cut it into small pieces.
- In a pan, add oil and saute pachcha milagai,vengayam and thakkali.
- Now add Peerkangai ,salt, puli and fry till the vegetables are cooked well in oil.
- Grind  the all the fried items into fine paste.
- Add a little amount of oil in pan and add kadugu ,karuvepillai ,Perungayam,Segappu milagai .
- Then add the paste made and now the chutney is ready


Procedure:II  (with skin only)
- This method suits well when pirkangai skin is very tender .
- In oil, fry Peerkangai skin, vengayam, pachchamilagai ,thakkali,
- Grind them well.
- Coconut may be added for our taste and grind again.
- Add salt.
-Now chutney is ready.
Good combination for Idly , Dosa and curd rice.